Swede‑Potato Pancakes with Dill Quark and Smoked Salmon
Swede‑potato pancakes with dill quark dip and smoked salmon is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g quark
- Salt
- Pepper (freshly ground)
- 2 tbsp lemon juice
- 1 tbsp argan oil
- 2 tbsp chopped chives
- 500 g waxy potatoes
- 500 g swede
- 1 Garlic clove
- 1 egg
- Salt
- Pepper (freshly ground)
- a pinch nutmeg
- butter for frying
- 150 g smoked salmon (slices)
Instructions
-
1.
Whisk the quark with salt, pepper, lemon juice, argan oil and chopped chives. Cover and refrigerate until serving.
-
2.
Wash the potatoes and boil them in salted water for about 25 minutes, then cool, peel and let rest. Peel the swede, cut it into uniform pieces and cook briefly in lightly salted water until tender. Grate the potatoes coarsely on a grater. Drain the swede pieces, mash them finely with a potato masher and add to the grated potatoes. Finely chop the garlic clove and mix it into the potato mixture; fold in the egg and season the batter with salt, pepper and nutmeg.
-
3.
Heat butter in a non‑stick pan. Drop spoonfuls of the batter into the pan, flatten them slightly and smooth the tops. Fry the pancakes on both sides until golden brown, remove and keep warm until all are cooked.
-
4.
Stack several pancakes for serving, garnish with dill quark and smoked salmon slices. Serve hot.
